On Nov 22, 9:19 pm, Terry Pulliam Burd > wrote:
> I am very sad to report that, after just over 100 years, Norway is
> closing its consulate in Mini-soda. What's next? The Lutheran church,
> Mindekirken, will have to stop having services in Norwegian? No more
> public displays for Syttende Mai? Olsen Fish Co. will have to close
> it's doors?
>
> http://www.lutefiskmike.com/
>
> And, insult to injury, Barb - I had to learn of this from the "New
> York Times"
>
> http://www.nytimes.com/2007/11/20/us...?_r=1&th&emc=t...
>
> My MIL will be horrified. Her parents were off-the-boat Norwegians
> from Bergen.
>
> OB: One of the recipes I garnered from the MIL was for Lefse, which is
> a near cousin to a flour tortilla, but I like better:
>
> @@@@@ Now You're Cooking! Export Format
>
> Lefse
>
> breads
>
> 5 cups potatoes; peeled
> 1/2 cup light cream
> 1 teaspoon salt
> 1/4 cup butter; melted
> 2 3/4 cups flour
>
> Cook potatoes until done; drain, put through ricer and cool
> completely. Mix cream, salt and melted butter in bowl. Alternately add
> the potatoes and the flour, mixing well with hands, adding more flour
> if the mixture is too moist. Divide dough in half and make two long
> rolls. Place in refrigerator for 30 mins. The dough rolls better if
> kept chilled.
>
> Preheat griddle to 410F. Slice off 1" or 2" pieces of dough. Roll into
> thin rounds on floured board. Do not over-flour the rounds or handle
> too much when rolling or lefse will be tough. Bake until little brown
> spots appear on the surface; turn and bake on other side.
>
> Baked rounds should be placed on a towel and covered to prevent
> drying.
>
> Store in tight containers in cool place or refrigerator.

This is a good lefse recipe. I think the ricer really is part of the
success of keeping the lefse light and tasty. But, any plain leftover
potatoes work well, too. That's probably what the Norske dammen did in
the old days. "What shall we do with old cooked potatoes from last
night's supper, Gjertrude?" "Well, Hedvig, we could make some cakes
from them." And they called it lefse.

Karen